Description
Slow-Cooked Lamb Vegetable Stew, Worth the Wait. It’s the kind of recipe that rewards patience with flavor.
Ingredients
Scale
- 12 pieces of lamb knuckles and neck, washed and trimmed of fat
- 3 tbsp olive oil
- 3 large red onions (or white, if that’s what you’ve got), chopped
- 2 tsp minced garlic
- 2 whole chillies (optional but gives a nice kick)
- 2 x 50 g sachets tomato purée
- 1 x 410 g tin chopped and peeled tomatoes
- 1 tbsp coarse black pepper
- 1 tsp white pepper
- 1½ tsp allspice (or 3 whole allspice)
- 3 tbsp brown sugar (to balance that tomato tang)
- Salt, to taste
- 2 cups chopped green beans
- 6 medium potatoes, quartered
- 5 carrots, sliced into rings
- 1½ cups vegetable stock, made with Ina Paarman or Knorr stock pots dissolved in water
Instructions
- Heat 3 tbsp olive oil in a large pot over medium-high heat.
- Add the 12 pieces of lamb knuckles and neck, and brown them on both sides, don’t rush it, about 8 minutes total. This step builds all that deep flavor.
- Toss in the 3 chopped onions, 2 tsp minced garlic, and 2 whole chilies (if you’re using them).
- Stir and cook until the onions are soft and fragrant.
- Pour in 1 tin (410 g) chopped tomatoes and the 2 sachets of tomato purée.
- Stir well, then add 1 tbsp coarse black pepper, 1 tsp white pepper, 1½ tsp allspice, and 3 tbsp brown sugar. Season with salt to taste.
- Add about half of the 1½ cups of vegetable stock and let it gently simmer for 20 minutes on low heat. You’ll see the sauce thicken and darken a little.
- Add your chopped green beans, potatoes, and carrots. If the stew looks too thick, pour in the rest of your stock.
- Cover and simmer on low for 40 minutes until the lamb is tender and the veggies are soft but not mushy. The sauce should be rich, slightly sweet, and full of flavor.
- Taste, adjust seasoning if needed, and serve hot with brown rice, basmati rice, or Brussels sprouts on the side.
Notes
Created, prepared, tried, and tested by Gail
